Friday, October 7, 2016

Blueberry Streusel Cake

Streusel Topping:
1/3 cup self-rising flour
1/3 cup sugar/splenda
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter cut into pieces

Cake Batter:
 1 cup self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup sugar/splenda
1 large egg
1/2 teaspoon butter extract
1/3 cup milk
2 tablespoons hotwater
2 cups fresh or frozen blueberries (defrosted)
1 tablespoon of sugar/spenda

To make the Streusel topping:
Mix together the flour, sugar/splenda, and ground cinnamon.  With a pastry blender, a fork or your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.  Set aside.

Cake batter:
In a separated bowl, whisk together the flour with the baking powder and salt.

With your electric mixer or hand mixer, beat the butter until smooth.  Add the sugar/splenda and beat until light and fluffy.  Add the egg and the butter extract and beat until well incorporated.  Add the milk to the mixture in three sections while still mixing.  When the milk is mixed in well, add the hotwater.  Spread the batter into a buttered, 6 inch cake pan, until it's smooth.  Sprinkle the 1 tablespoon of sugar/splenda over the blueberries and toss lightly.  Add the blueberries on top of the cake batter and sprinkle with the streusel topping.

Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Serve warm, at room temperature.  Goes great with whipped cream and tea!

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